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Ranchero Shrimp Recipe Ingredients: - 2 lbs. peeled and deveined shrimp - 6 pcz. Roma tomatoes (diced) - 1 piece white onion (sliced) - 1 piece green poblano chile or possibly 2 Anaheim (fresh diced) - 1 clove garlic - 3 Tbsp. extra virgin olive oil - 1/4 Tbsp. oregano - 1 healthy pinch cumin - salt and black pepper, to taste Directions: - Heat oil, add in onion and garlic. - Saut
Mexican Potato Salad Ingredients: - 2 pounds cubed potatoes, cooked - 3 to 4 tablespoons mayonnaise - 1 tablespoon diced pickled jalapenos (recommended: La Victoria) - 2 scallions, sliced - 2 teaspoons finely chopped fresh cilantro leaves Directions: - In a large bowl, combine all ingredients. - Gently fold together and serve.
Coriander, Black Pepper-Crusted Rib Roast W/ Roasted Onion Ingredients: - 5 lbs beef rib eye roast, trimmed - 1 teaspoon salt - 1 tablespoon Dijon mustard - 1 tablespoon honey - 1 tablespoon ground coriander - 1 12 teaspoons fresh ground black pepper - 1 teaspoon garlic powder - cooking spray - 6 cups thinly sliced vidalia onions (about 5 large) - 1 teaspoon rosemary - 1 teaspoon sugar - 6 garlic cloves, sliced - 12 cup reduced-sodium beef broth - parsley sprig, garnish (optional) - sage sprig, garnish (optional) - rosemary sprig, garnish (optional) Directions: - Preheat oven to 450F. - Sprinkle roast with salt. - Combine mustard and honey in a small bowl; rub over roast to coat. - Combine coriander, pepper and garlic powder in a small bowl. - Sprinkle evenly over roast. - Place roast in pan coated with cooking spray. - Bake for 20 minutes; reduce oven temperature to 300F(do not remove roast from oven) and bake for 1 hour and 30 minutes or until thermometer inserted into center of roast registers 135 degrees. - Remove from oven, and tent loosley with foil. - Let stand at least 15 minutes before thinly slicing. - While roast bakes, heat a large nonstick skillet over medium-high heat. - Coat pan with cooking spray. - Add onion, rosemary, sugar and garlic cook 20 minutes or until onions are golden brown, stirring occasionally. - Stir in broth, scraping pan to loosen browned bits. - Add onion mixture to roasting pan for the last 15 minutes of baking time. - Garnish with parsley, sage or rosemary, if desired. - Enjoy!
Halloween Bento (Charaben) Ingredients: - 80 grams Chicken rice - 1 Carrot slices simmered in consomme (as needed) - 1 other side dishes (to fill the rest of the bento) - 1 pingpong ball sized amount Kabocha squash (simmered or mashed) - 1 Nori seaweed (as needed) - 1 Sliced processed sandwich cheese (as needed) Directions: - Form the kabocha squash into a pumpkin Jack-O'-Lantern. - Make the pumpkin head by wrapping the mashed kabocha squash with plastic wrap. - The ridges are formed with a toothpick. - Decorate the top of the pumpkin head with a piece of kabocha peel. - Cut out pumpkin shapes from pre-cooked carrot slices. - Then, add on the eyes and mouth sliced out of nori seaweed. - Cut bat shapes out of nori seaweed, stick them onto sliced cheese, and cut around the nori shapes with a toothpick. - Halloween with Donguri-chan (a children's picture book character). - Here's a Jack-O'-Lantern made with rice. - Just add ketchup, mayonnaise and salt to a little bit of rice, form into an oval shape on top of a bed of white rice. - That's it. - Ghosts make the easiest Halloween-themed bentos! - Just make a ghost shape following the shape of the bento box. - The hat is made by sticking some nori seaweed on a piece of kamaboko. - A Halloween night theme. - Make a bento with nori seaweed lined on rice. - Make bat shapes out of cheese and nori seaweed and put on top of the nori. - Here's Jack Skellington from the movie, "A Nightmare Before Christmas." - Make a round onigiri (rice ball), and make the eyes, nose and mouth with nori seaweed. - Line a bed of rice with nori seaweed with a circle cut out. - Cover the rest of the rice with more nori. - Make a face in the circle like the bento in step 8. - Add a moon and stars to make it a Halloween night-themed bento. - Cut kamaboko out with a penguin shaped cutter, and cut down the shapes to transform into ghosts. - Make cheese bats as shown in Step 7. - Place the ghosts and bats on top of a bed of rice mixed with yukari.
Italian No Bake Cake Ingredients: - 1 can crushed pineapples - 1 can Condensed sweetened milk - 1 packages Coconut flakes - 1/4 cup Lemon juice - 1 box Nilla Wafers - 8 oz Cool Whip - 1 small cherries (jar) - 1 cup pecans (optional) Directions: - Mix lemon juice and condensed sweetened milk in a large bowl. - Layer Nilla Wafers in a 9x13 container in a single layer. - Add crushed pineapples with juice to the lemon juice and condensed sweetened milk. - Pour mixture over Nilla wafers, smooth out. - Repeat another layer of Nilla wafers on top of the mixture. - Add Cool whip on top of layered mixture. - Sprinkle the entire bag of Coconut flakes on top of the cool whip. - Top with cherries (You may wanna place cherries on paper towel first to get excess juice off). - Refrigerate overnight, serve and enjoy. - You may replace coconut with pecans or add pecans with coconut flakes.
Rustic Three Cheese Tart Ingredients: - 4 cups ORE-IDA Shredded Hash Brown Potatoes - 1 sweet onion, chopped Safeway 1 lb For $1.49 thru 02/09 - 1/2 tsp. garlic powder - 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided - 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) - 2 Tbsp. finely chopped fresh chives Directions: - Heat oven to 450 degrees F. - Combine potatoes, onions, garlic powder and 1 cup cheese. - Place pie crust on baking sheet; spread with potato mixture to within 1/2 inch of edge. - Sprinkle with remaining cheese. - Fold over edge of pastry to partially cover potato mixture. - Bake 20 to 25 min. - or until crust is golden brown. - Sprinkle with chives.
Easy Roast Chicken Ingredients: - 1 roasting chicken (about 3 pounds), giblets removed, chicken rinsed and patted dry with paper towels - 2 tablespoons unsalted butter, melted - Salt and ground black pepper - Oil for basket or V-rack Directions: - Place shallow roasting pan in oven and heat oven to 375 degrees. - Brush chicken with butter and sprinkle liberally with salt and pepper. - Remove heated pan from oven and set oiled basket or V-rack in it. - Place chicken on rack, wing side up. - Roast 20 minutes, then rotate chicken, other wing side up. - Roast 20 minutes, then rotate chicken, breast side up. - Roast until instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, 10 to 15 minutes longer. - Transfer chicken to cutting board; let rest 20 minutes. - Carve and serve.
Asparagus with Pine Nuts Ingredients: - 2 bunches fresh asparagus - 2 tablespoons pine nuts - 14 cup olive oil - 1 tablespoon fresh lemon juice - 1 clove garlic, chopped fine - 14 teaspoon sugar - 12 teaspoon dried oregano - 2 teaspoons fresh basil, chopped fine - salt and pepper Directions: - Trim tough ends off asparagus. - Cook in small amount of boiling water until tender-crisp, approx 4 minutes. - Drain and plunge into ice water for a few minutes. - Drain well and cut into 2 inch lengths, set aside. - Im small frypan, toast pine nuts until evenly browned, shaking pan frequently. - Remove from pan and cool. - Whisk together oil, lemon juice, garlic, sugar, oregano, basil, salt and pepper and pour over cool asparagus. - Let stand about 30 minutes. - Sprinkle with the pine nuts.
Cinnamon Pancakey Bread Ingredients: - 2 cups flour - 1 14 cups Splenda sugar substitute - 1 14 cups nonfat milk - 3 teaspoons baking powder - 1 pinch salt - 13 cup brown sugar or 14 cup Splenda brown sugar blend - 1 -2 teaspoon cinnamon - 14 cup egg substitute (for a more cakey texture-optional) Directions: - Set oven to 350. - Grease 11 x 7-inch baking dish, or two 8-inch round cake pans (athough the batter will seem like it will fit into one 8-inch pan, this flop rises very high and will run over the sides if baked in just one pan, you could even bake it in a 13 x 9-inch). - In a bowl, mix all ingredients, except the brown sugar and cinnamon. - Pour into prepared baking pan(s). - Spread brown sugar and cinnamon on top. - Bake for 20-25 minutes.
Creamy Pumpkin Soup Ingredients: - 3 tablespoons unsalted butter - 1 small white onion, chopped - 1 clove garlic, minced - 1 tablespoon firmly packed light brown sugar - 1/2 teaspoon freshly ground cinnamon - 1/4 teaspoon white pepper - 1/4 teaspoon freshly ground nutmeg - 1/8 teaspoon cayenne pepper - One 15-ounce can pure pumpkin puree - 3 cups low-sodium vegetable broth - 1/2 cup heavy whipping cream - Kosher salt - Creme fraiche, for garnish (optional) Directions: - In a large pot, melt the butter over medium heat. - Once the butter is just beginning to brown, add the onion and saute for 5 minutes. - Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes. - Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. - Reduce the heat to low and simmer for 20 minutes. - Stir in the cream and let cool for 10 minutes. - Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. - If needed, add additional water or broth to reach desired consistency. - Return the mixture to the pot or large a sauce pan. - Serve warm and drizzle with creme fraiche.
Crab and Rice Primavera Ingredients: - 1-1/2 cups frozen mixed vegetables - 48 fl oz (6 cups) fat-free milk, divided - 8 oz. imitation crabmeat, flaked - 1 Tbsp. trans fat free canola-based soft margarine - 1/4 tsp. garlic powder - 1-1/2 cups instant white rice, uncooked - 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping - 4 cups mixed salad greens - 1 zucchini, sliced - 1 medium red pepper, cut into strips - 1/4 medium red onion, peeled and sliced thinly - 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing - 4 SNACKWELL'S Sugar Free Shortbread Cookies Directions: - Place vegetables and 1 cup water in a medium saucepan; steam over medium heat until vegetables are heated through. - Add 2 cups of the milk, imitation crabmeat, margarine, garlic powder and rice. - Bring to a full boil. - Let stand 5 min., fluff with fork after 5 min. - Sprinkle with parmesan topping. - Toss greens, zucchini, red pepper, and onion with dressing to make salad. - Complement each meal with a cookie for dessert. - Serve each person an 8 fl oz glass of milk with the meal.
Easy Macaroni Cheese Recipe Ingredients: - 3 tbsp. butter - 2 1/2 c. uncooked macaroni - 1 teaspoon salt - 1/4 teaspoon pepper - 1/2 pound Velveeta cheese, shredded - 1 quart. sweet lowfat milk Directions: - Heat butter in baking dish and pour over macaroni to coat it. - Add in other ingredients. - Bake at 325 degrees for 1 hour. - Don't stir while baking.
Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad Ingredients: - 70 grams Cream cheese - 1/2 to 1 tablespoon Garlic soy sauce marinated shiso leaves - 1/2 Onion - 1/2 Red onion - 1/2 bunch Sprouts (radish sprouts, broccoli sprouts etc.) - 4 if using cherry tomatoes Tomatoes - 1 can Canned tuna - 2 tbsp Walnuts - 1 an appropriate amount Olive oil - 1 Black pepper - 1 an appropriate amount Balsamic vinegar or lemon juice - 1 Toasted croutons (optional) Directions: - Make the cream cheese marinated in garlic soy sauce shiso leaves. - Cut the cream cheese and shiso leaves into 1 cm squares. - Leave the garlic from the soy sauce in there and marinate the cheese for about 30 minutes. - Slice the onion, rinse in water and drain. - Cut the tomatoes into 1 cm cubes. - Dry roast the walnuts in a toaster oven and chop up roughly. - Wash the sprouts and dry. - Drain the oil or water from the canned tuna. - Put the onion on a serving plate and top with the tuna, the marinated cream cheese from Step 1, tomato, sprouts and walnuts. - Drizzle on some olive oil and balsamic vinegar or lemon juice and add some black pepper. - It's even more delicious topped with some croutons. - The marinated cheese is great with kamaboko or tofu. - It's delicious as an onigiri filling too.
White Chocolate Party Mix Ingredients: - 10 ounces, weight Bag, Mini Pretzels - 5 cups Reese's Puffs Cereal - 5 cups Chex Or Crispix Cereal - 2 cups Salted Peanuts - 1 pound Regular M&Ms - 2 packages (12 Oz. Package) White Chocolate Chips - 3 Tablespoons Vegetable Oil Directions: - In a large bowl, combine the pretzels, cereal, peanuts and candy, and set aside. - In a microwave-safe bowl, heat the chips and oil on medium high for 2 minutes, then heat every 10 seconds, stirring in between until melted and smooth. - Pour over the cereal mixture and mix well. - Spread onto waxed paper to cool, then break into pieces.
Minced lamb curry Ingredients: - 2 tablespoons peanut oil or other ground oil - 2 small onions finely chopped - 1 clove garlic crushed - 1 pinch salt - 900 grams lamb mince - 1 x curry powder to taste - 3 tablespoons tomato puree (passata) - 3 tablespoons mango chutney - 3 tablespoons malt vinegar - 100 millilitres chicken broth - 25 grams almonds flaked - 6 each apricots, dried quartered - 50 grams raisins, seedless - 1 x coriander chopped, as needed - 1 x rice, cooked white, as needed Directions: - Heat the oil in a large saucepan over a moderate heat. - Fry the onions, garlic and salt until the onions are softened. - Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned. - You can tip out the excess fat from the lamb but you also get great results if you leave it in. - Add the curry powder, tomato puree, chutney and vinegar, and stir together. - Cook for a few minutes. - Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper. - Simmer gently for approximately 20 to 30 minutes. - Serve with rice and a sprinkling of chopped coriander.
Buffalo Chicken Lasagna Ingredients: - 1 pound Boneless Skinless Chicken Breast, Raw - 15 ounces, weight Reduced Fat Ricotta Cheese - 1/2 cups Egg Beaters - 1 Tablespoon Ranch Seasoning - 3 cups Light Spaghetti Sauce - 1- 1/2 cup Frank's Red Hot Sauce (this Is Med/hot- Reduce If You Can't Handle The Heat!) - 1- 1/4 cup Water - 1/2 cups Celery, Chopped - 12 pieces Whole-wheat Lasagna Noodles - 1/2 cups Reduced-fat Blue Cheese Crumbles Directions: - Preheat oven to 350 degrees F and lightly grease a 9x13 baking dish. - Cook chicken (either boil or bake) and shred. - In a small bowl, mix together ricotta cheese, egg beaters and ranch seasoning. - In a medium bowl, mix together spaghetti sauce, hot sauce, water, celery and chicken. - Pour a small amount of the sauce in the baking dish. - Layer with 3 1/2 pieces of lasagna. - Spread with 1/3 ricotta cheese and another layer of sauce. - Repeat noodle, cheese, sauce until left with sauce on top. - Sprinkle blue cheese crumbles on top. - Cover with foil and bake for 1 hour. - Remove foil and bake another 15 minutes. - Let stand 5 minutes before slicing into 8 pieces. - Serve and enjoy!
Chunk Tuna Salad Ingredients: - 12 oz Tuna - 1 Apple - 1 stock Celary - 3 stock Green Onion - 1/2 cup Dried Cranberries - 1/2 cup Lite Miracle Whip - 1 dash Lemon Juice Directions: - Chop apple and briefly soak in lemon juice to prevent Browning. - Chop all other ingredients and mix together to your personal preference of constancy.
Braised Chicken With Fresh Mushrooms Recipe Ingredients: - 1 x (3-lb) chicken - 1 x Clove garlic - 1 x Or possibly - 2 slc Fresh ginger root - 2 Tbsp. Soy sauce - 1 Tbsp. Sherry Chicken liver and gizzard - 1/2 lb Fresh mushrooms - 3 x Scallion stalks - 2 Tbsp. Oil - 5 Tbsp. Oil - 1/2 tsp Sugar - 1/2 tsp Salt - 1 dsh Pepper - 3/4 c. Water - 2 tsp Cornstarch - 3 Tbsp. Water Directions: - 1. - Cut chicken in half: wipe with a damp cloth. - Mince garlic and ginger root; then combine with soy sauce and sherry. - Rub mix over chicken, inside and out. - Let stand 30 min. - 2. - Meanwhile dice chicken liver and gizzard. - Stem and dice mushrooms. - Cut scallion stalks in 1/2-inch sections. - 3. - Heat oil in a large heavy pan. - Add in diced ingredients and scallion and stir-fry till cooked through (about 3 mioutes). - Remove from pan. - 4. - Heat remaining oil. - Brown each chicken-half separately. - Then place side - 5. - Add in sugar, salt, pepper and water. - Bring to a boil; then simmer, covered, till done (30 to 40 min). - 6. - Remove chicken, leaving liquids in pan. - With a cleaver, chop in bite-size pcs. - Arrange on a serving platter and keep hot. - 7. - Reheat liquids. - Return stir-fried ingredients aud reheat. - 8. - Meanwhile blend cornstarch and remaining cool water to a paste; then stir in to thicken. - Pour sauce over chicken and serve.
Apricot Delight Recipe Ingredients: - 2 lb Ripe apricots - 2 pt Quick-cooking tapioca - 3/4 x Sugar - 2 x Heavy whipping cream - 3 pt Sugar - 1 x Toasted sliced almonds* - 3 pt Lemon juice - 1/2 pt Vanilla Directions: - *Note: Almonds are optional. - Remove pits from apricots and cut into l/4 inch thick wedges. - Cut each wedge in half crosswise. - Place apricots into hig-sided 2 qt microwave-safe casserole. - Add in 3/4 c. sugar, lemon juice and tapioca. - Stir till apricot slices are proportionately coated. - Let stand l5 min. - Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 min, stirring till mix comes to full boil. - Mix is cooked when beads of tapioca become translucent/soft. - Let mix stand, covered, l0 min. - Remove lid and cold to room temperature. - Cover and chill l to 2 hrs, till very cool. - Whip cream with remaining 3 tbsp sugar and vanilla till stiff peaks start to create. - Fill 8 wine or possibly dessert glasses about l/3 full with apricot mix. - Cover apricot layer with about 3 tbs. - of whipped cream. - Cover cream layer with remaining apricot mix. - Top with dab of remaining whipped cream. - Garnish with sliced almonds. - Serve immediately. - Makes 8 servings
Lebanese Kofta Meatballs Ingredients: - 1 lb. kofta meat - 1 tbsp. vegetable oil - 1 large onion, finely chopped - 2 garlic cloves, crushed - 1 [14.5-oz.] can chopped tomatoes - 2 tbsp. pomegranate syrup - 1 cup water - 1/4 tsp. powdered allspice - 1 tsp. sea salt - 1 pinch dried mint - 1 pinch dried oregano Directions: - Preheat oven to 400F. - Divide kofta meat into 20 small balls. - Put on a nonstick rimmed cookie sheet and bake for 30 minutes. - Flip meatballs every 10 minutes for even cooking. - Remove and set aside. - In a large pot, heat oil, add onion, and fry until lightly browned. - Add garlic and fry gently for 2 more minutes. - Add tomatoes, pomegranate syrup, and water, and stir together. - Gently cook for 10 minutes, then carefully add the meatballs and remaining ingredients. - Bring to a boil. - Cover and cook over low heat for 20 more minutes or until mixture thickens. - Serve hot with cooked rice.
Larry's Chocolate Zucchini Cake (Soy) Ingredients: - 12 cup butter - 1 34 cups sugar - 12 cup oil - 12 teaspoon cinnamon - 2 cups grated zucchini (peeled and seeded) - 12 teaspoon salt - 1 teaspoon baking soda - 2 eggs - 1 teaspoon vanilla - 12 cup soymilk - 12 teaspoon lemon juice - 2 12 cups flour - 4 tablespoons cocoa - 1 teaspoon baking powder - 12 teaspoon clove - 1 cup dark chocolate chips - 12 cup chopped almonds Directions: - Preheat oven to 325F. - Mix first 7 (butter through baking soda) ingredients together. - Add eggs, vanilla, soy milk, and lemon juice then mix. - Add flour, cocoa, baking powder, cloves and 1/4 cup of dark chocolate chips and mix. - Grease and flour a 9x13 pan. - Pour mix into pan. - Sprinkle remainder of dark chocolate chips and nuts on top before baking. - Bake for 40-50 minutes.
Low Carb Eggplant (Aubergine) Rolls Ingredients: - 1 large eggplant, cut lengthwise into 8 flat sheets, I like to peel mine - salt - 14 cup olive oil - 4 ounces cream cheese - 4 ounces ricotta cheese - 2 ounces parmesan cheese - 2 ounces heavy cream - 2 tablespoons dried parsley - 1 tablespoon italian seasoning - 1 teaspoon garlic powder - 1 large egg - salt and pepper, to taste - 1 cup prepared alfredo sauce or 1 cup marinara sauce Directions: - Spray a 9"x11" pan generously with cooking spray. - Sprinkle eggplant generously with salt and set in a colander to drain for 30 minutes. - Rinse with cold water and pat dry. - Preheat oven to 350F. - Spread the oil on a cookie sheet and lay the eggplant in it, then turn to coat both sides with the oil. - Bake for 15 to 20 minutes or until eggplant turns soft, but still holds together. - Meanwhile, put remaining ingredients in food processor or beat with hand mixer until thoroughly mixed. - When eggplant cools enough to handle, put 1/8 of the cheese mixture one each slice, then roll up. - Lay each roll, seam side down, in prepared pan. - Spoon some sauce over each one, then cover and bake at 350F for 30 minutes. - Serve hot.
Steak Sauce Ingredients: - 1 14 cups ketchup - 2 tablespoons yellow mustard - 2 tablespoons Worcestershire sauce - 2 tablespoons apple cider vinegar - 4 drops Tabasco sauce - 2 tablespoons Karo syrup - 12 teaspoon salt - 12 teaspoon black pepper Directions: - mix all together and store in the fridge in a closed container. - If you are canning, please refer to the wikibooks article I will write about this which will have the home canning instructions. - use by spooning it out onto your steak or if you have an empty jar you can use that.
Thai it youll like it Hot Curry Beef Noodle Bowls Ingredients: - 1 1/4 to 1 1/2 pounds flank steak - Salt - 1 pound whole-grain or whole-wheat spaghetti - 5 to 6 ounces shiitake mushrooms - 1 red bell pepper - 1 hot red chile pepper - 2 tablespoons high-temp oil such as peanut, canola, or safflower - 3 tablespoons curry paste, such as Pataks, mild to medium heat - 3 to 4 garlic cloves, grated or chopped - 4 to 5 scallions, cut into 1-inch-long pieces - 3 tablespoons fish sauce - 2 cups chicken stock - 1 cup frozen shelled edamame - 1 loosely packed cup fresh basil leaves, thinly sliced or torn - Zest and juice of 1 lime - Black pepper Directions: - Place the flank steak in the freezer for a few minutes to aid in thinly slicing it safely. - Bring a large pot of water to a boil, salt the water, and cook the pasta to al dente. - While the pasta water comes to a boil, stem and thinly slice the mushrooms, seed and thinly slice the bell and hot peppers. - Remove the meat from the freezer and thinly slice into 1/4-inch-wide, 2-inch-long pieces. - In a large skillet or wok, heat the oil over medium heat with the curry paste for 1 to 2 minutes. - Raise the heat to medium high. - Add the beef and cook in a single layer for 2 to 3 minutes, then flip the meat and add the shiitakes, garlic, bell and hot peppers, and scallions. - Stir-fry for 2 to 3 minutes more, then add the fish sauce and stock and bring to a boil. - Add the edamame, heat through for a minute, then add the basil. - Drain the pasta. - Place in individual bowls, then add the steak, vegetables, and broth. - Sprinkle the lime zest and juice over the mixture, toss vigorously, and season with black pepper to taste.
Columbia Skin Ingredients: - 1 lemon - 9 ounces Scotch whisky - 2 cups boiling water Directions: - Remove the peel from the lemon, slicing it as thinly as possible so that practically none of the white is included. - Slice the lemon thinly. - Put the Scotch in a warmed pitcher, add the lemon peel and boiling water. - Stir gently. - Serve in Old-fashioned glasses garnished with a slice of lemon.
Elegant Chocolate Log Ingredients: - 3 1/4 cups powdered sugar - 5 tablespoons flour, all-purpose - 1/2 teaspoon salt - 5 tablespoons cocoa powder - 6 large eggs - 1/4 teaspoon cream of tartar - 1 1/4 teaspoons vanilla extract - 1 tablespoon water - 1 ounce chocolate unsweetened - 12 large marshmallows - 1 cup heavy whipping cream - 2 tablespoons sugar granulated - 1/4 cup pecans chopped Directions: - Combine ingredients to form cake batter. - Pour into vertical cake pan. - Bake for 45 minutes. - Once cool, pour any chocolate trimmings if you want.
Chicken Biryani Ingredients: - 4 tablespoons butter - 1 large onion, chopped - coarse salt - fresh ground black pepper, to taste - 1 pinch saffron thread, a large pinch - 10 whole cardamom pods (preferably 5 white or green and 5 black) - 5 whole cloves - 1 cinnamon stick - 1 tablespoon peeled minced fresh ginger - 1 12 cups basmati rice - 3 cups chicken stock, preferably homemade - 1 (3 -4 lb) whole chickens, cut into serving pieces (or 2 1/2 to 3 lbs. chicken pieces, trimmed of excess fat) - 14 cup blanched slivered almond (optional) Directions: - Add 2 tablespoons butter to a deep skillet or wide saucepan with a lid; turn the heat to medium-high and wait a minute or so. - Add in the onion along with some salt and pepper; cook, stirring occasionally, until the onion softens without browning, 5-10 minutes. - Add in the spices and cook, stirring for another minute. - Add in the rice and cook, stirring occasionally, until it is glossy and all ingredients are well combined, 2-3 minutes. - Add in the stock, chicken, and some more salt and pepper; bring to a boil; cover and adjust heat so the mixture simmers. - Cook, undisturbed, for about 25 minutes, then check. - When the chicken and rice are both tender and the liquid has been absorbed, turn the heat off and re-cover (if either the chicken or rice is not quite done, add a littleno more than 1/2 cupboiling water and re-cover with the heat still on). - Meanwhile, melt the remaining butter in a small skillet over medium heat; add in the almonds and brown them very lightly, just for 3 minutes or so. - Pour this mixture over the biryani, sprinkle with a bit more salt, and re-cover; let rest for another 2-3 minutes; take the pot to the table, uncover, and serve.
Creamy Tomato and Chicken Spaghetti Ingredients: - 12 lb spaghetti, uncooked - 2 cups vegetables, frozen (stir-fry) - 1 tablespoon oil - 1 lb boneless skinless chicken breast, cut into strips - 1 (14 1/2 ounce) can diced tomatoes, undrained - 14 cup Italian dressing - 12 cup cream cheese (1/2 of 8oz tub) - 14 cup parmesan cheese, grated - salt, to taste - pepper, to taste Directions: - COOK spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water the last 3 minute. - MEANWHILE, heat oil in large nonstick skillet on medium-high heat. - Add chicken; cook 6 min., stirring occasionally. - Stir in tomatoes and dressing; bring to boil. - Simmer on medium 4 min., stirring occasionally. - Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended. - 4DRAIN spaghetti mixture; place in large bowl. - Add chicken mixture; toss to coat. - Sprinkle with Parmesan.
To Improve Your Blood Circulation: Sweet Onion Rice Ingredients: - 160 grams Sweet new harvest onion - 360 ml Uncooked white rice - 3 tbsp Sakura shrimp - 1 Aburaage - 1 tbsp Cooking sake - 1 tsp Sesame oil - 1 tbsp Mirin - 1/2 tsp each Salt, soy sauce Directions: - Rinse the rice and soak in water for about 30 minutes. - Slice the onion to 5 mm width. - Pour hot water over the aburaage to drain excess oil, and cut into 5 mm wide strips. - Put the rice from Step 1 in a rice cooker. - Add water up to the 2 cup mark, add the ingredients from Step 2, and the ingredients. - Stir well and set the rice cooker to cook.
My Mother's Veggie Minestrone Soup Ingredients: - 1 clove Garlic - 1 Bay leaf - 3 slice Bacon - 1/2 Onion - 1/2 Carrot - 1 Green bell pepper - 1 Potato - 1/2 stalk Celery - 1 can + 2 cans worth of water Canned tomatoes, water - 2 Consomme bouillon cubes - 1 Salt and pepper - 1 tbsp Tomato ketchup - 1 Parmesan cheese - 1 Dried celery and parsley Directions: - Combine olive oil, garlic, and the bay leaf in a pot, turn on the heat, then saute. - When the garlic becomes aromatic, add the ingredients marked , and saute. - When the ingredients from Step 2 are lightly cooked, (when the onions become translucent), add the ingredients marked with , and increase to high heat. - Bring to a boil, skim the scum, simmer on low heat, then add the ingredients marked with to taste. - Season with grated Parmesan cheese and parsley. - Add plenty of melting cheese and make soup pasta meal out of it. - Or, use it as topping for buttered rice with cheese and make doria.
The Regal Gentleman Ingredients: - 3 ounces irish cream - 1 ounce Amaretto - 1 ounce vodka - ice Directions: - Stir all ingredients. - Add ice. - Cigar is optional!
Smoked Whitefish Salad Ingredients: - 1/4 medium yellow onion, finely chopped - 1/2 whole smoked whitefish (about 2 pounds) (see note) - 1 hard-boiled large egg, finely chopped - 3/4 cup mayonnaise - 1 tablespoon freshly squeezed lemon juice - Kosher salt and freshly ground black pepper - Copyright 2001 Television Food Network, G.P. All rights reserved Directions: - Place the onions in a small bowl and cover with cold water. - Let soak for 15 minutes. - Drain. - Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. - Flake the whitefish into small pieces into a medium bowl, checking again for any bones. - Add the egg and onion to the whitefish and mash together with a fork. - Stir in the mayonnaise and lemon juice. - (For a smoother textured salad, pulse the whitefish mixture in a food processor.) - Season with salt and pepper to taste. - Serve immediately or store in the refrigerator for up to 3 days. - Cook's Note: If you're buying cleaned whitefish, you'll need 3 1/3 cups.
Rhubarb Crumble With Elder Flower Ingredients: - 1 1/2 to 2 pounds rhubarb - 78 cup sugar - 3 tablespoons elder flower concentrate - 23 cup butter - 1 cup flour - Pinch of salt Directions: - Preheat the oven to 375 degrees. - Trim the stalk ends and slice the rhubarb in one-inch pieces. - Rinse them under cold running water and drain. - Put the rhubarb pieces in an 8-inch to 10-inch glass or ceramic pie pan and sprinkle them with the sugar and the elder flower concentrate. - Cut the butter into chunks and put them in a mixing bowl. - Add the flour and the salt and work the butter into the flour as though you were making pastry. - Sprinkle the mixture over the top of the rhubarb. - Bake for 40 minutes or until the top is lightly brown. - Allow to cook five minutes before serving.
Buttered Noodles With Lemon & Poppy Seeds Ingredients: - 34 lb medium-width egg noodles, cooked al dente and drained - 4 tablespoons butter, melted - 3 tablespoons lemon juice - 2 tablespoons poppy seeds - salt - 13 cup toasted slivered almonds Directions: - In a large pan, stir together cooked noodles, butter, lemon juice, salt and poppy seeds. - Toss in the almonds just before serving.
Florentine Lasagna Rolls Ingredients: - 1-1/4 gal. IQF chopped spinach, thawed, squeezed dry - 2-1/2 qt. ricotta cheese - 20 each eggs, slightly beaten - 1-1/4 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1-1/4 cups KRAFT Grated Parmesan Cheese, divided - 60 each lasagna noodles, cooked, drained and chilled - 2 gal. Tomato pasta sauce - 1-1/4 qt. Shredded low moisture part skim milk mozzarella cheese Directions: - Mix spinach, ricotta, eggs, onions and 3/4 cup of the Parmesan cheese (or 1-1/2 tsp. - for trial recipe). - Spread 1/2 cup of the spinach mixture onto each noodle; roll up tightly, starting at one short end and keeping all of the filling within edges of noodles. - Place, seam sides down, in 2 full-sized (2-inch) hotel pans sprayed with cooking spray. - (Or, use 1/6-size [2-inch] hotel pan for trial recipe.) - Pour pasta sauce over tops of rolls; sprinkle with mozzarella cheese and remaining Parmesan cheese. - Cover with parchment paper and foil. - Bake in 300F-convection oven for 45 minutes or until heated through (165F).
Grated Carrots with Lemon and Walnut Oil Ingredients: - 2 1/2 cups (about 1 pound) grated carrots - 3 tablespoons fresh lemon juice - 2 tablespoons walnut oil - Salt, to taste Directions: - Toss the carrots, lemon juice, and walnut oil together in a bowl. - Season with salt. - Taste, adding more lemon juice or salt as needed.
Protein Muffins Ingredients: - 1 12 cups oat bran - 1 cup egg whites (from container) or 6 egg whites - 12 cup canned pumpkin - 12 cup applesauce - 1 teaspoon cinnamon - 2 tablespoons peanut butter (all-natural is best) - 1 dash cinnamon - 1 dash nutmeg - 3 tablespoons honey (2 long squeezes) - 1 banana, mashed - 1 cup frozen blueberries (optional) Directions: - Preheat oven to 375F. - Mix all ingredients together until well blended. - If adding blueberries, add the at the very end so they dont get too mashed up.) - Pour into muffin tins. - Bake at 375F for 20 minutes. - Let muffins cool on rack. - Spread some peanut butter on them before eating. - Store in refrigerator.
Devils Food Cake with Mocha Cream Filling Ingredients: - 2 Tbs. flaxseeds - 1/2 cup unfiltered apple juice - 2 cups unbleached white flour - 1 cup whole-wheat pastry flour - 1 cup unsweetened cocoa powder - 1 Tbs. baking powder - 2 tsp. baking soda - 1 tsp. ground cinnamon - 1 tsp. salt - 1 1/2 cups soy milk - 1 1/4 cups maple syrup - 3/4 cup canola oil - 2 Tbs. pure vanilla extract - 1 Tbs. cider vinegar - 1 recipe Mocha Cream Filling (May '99/p. 49) - 1 recipe Glossy Chocolate Icing (optional; May '99/p. 49) Directions: - Preheat oven to 350F. - Grease two 9-inch round cake pans. - In coffee grinder or small food processor, grind flaxseeds. - Transfer to blender along with apple juice. - Let mixture soak 5 minutes. - Meanwhile, in large bowl, sift both flours, cocoa powder, baking powder, baking soda, cinnamon and salt. - To mixture in blender, add soy milk, maple syrup, oil, vanilla extract and vinegar and blend thoroughly. - Gradually add maple syrup mixture to flour mixture and mix well with rubber spatula. - Divide batter between prepared pans. - Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 25 to 30 minutes. - Let cool for 10 minutes in pan. - To remove from pan, run knife around edge of pan and turn cake out onto wire rack. - Cool completely. - Reserve best cake layer for top. - Place other layer upside-down on serving plate and spread with Mocha Cream Filling. - Top with remaining layer and gently press into place. - If desired, pour Glossy Chocolate Icing onto center of cake. - Using metal spatula, spread icing over sides and top of cake. - Let stand 10 minutes to set.
White on White Cupcakes Ingredients: - 24 paper cupcake liners, for cupcake pans - 1 cup white chocolate chips - 1 (18 1/4 ounce) packageplain white cake mix - 1 cup whole milk - 13 cup vegetable oil - 1 large egg - 3 large egg whites - 1 teaspoon pure vanilla extract - 8 tablespoons unsalted butter, at room temperature - 3 cups powdered sugar - 3 -4 tablespoons milk - 1 teaspoon almond extract - 6 -8 ounces bar white chocolate Directions: - Heat oven to 350. - Line cupcake cups with paper liners. - Melt white chocolate chips in the microwave on 50% power until melted, stirring occasionally. - Set aside to cool slightly. - Place the cake mix, milk, oil, egg, egg whites, vanilla and melted white chocolate in a large mixing bowl and blend on low speed with electrix mixer for 30 seconds. - Scrape down sides; increase speed to medium and beat for 2 minutes more. - Fill each cup 2/3 full and place in oven. - Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, 17 to 20 minutes. - Remove the pans from the oven and cool on wire rack for 5 minutes before removing cups from pans. - Cool competely before frosting. - To make frosting:. - Place butter in a medium mixing bowl and blend at low speed with an electric mixer for 30 seconds. - Add powdered sugar, milk and almond extract and blend on low speed until incorporated. - Increase speed to medium and beat until light and fluffy, one minute more. - Add up to 1 tablespoon more milk if frosting seems too thick. - To make chocolate curls:. - Set bar of chocolate, flat side up, on counter for 1 hour at room temperature to soften. - Drag a vegetable peeler across the bar toward you in long strokes to make curls. - Use to garnish cupcakes.
Cream of Wheat Bread Ingredients: - 2 1/2 teaspoons yeast, active dry - 113 cups cream of wheat cereal uncooked - 223 cups bread flour - 2 tablespoons gluten flour optional - 2 1/2 teaspoons salt - 223 tablespoons sugar - 1 1/2 each eggs - 5 tablespoons butter - 113 cups water Directions: - Put ingredients into bread machine and press "Start".
Gina's Brown Sugar Mojito Ingredients: - 8 mint leaves, plus 1 sprig for garnish - 2 tablespoons dark brown sugar - 1 lime, juiced, plus 1 lime wedge, for garnish - Ice cubes, as needed - 2 ounces light rum - 1 bottle club soda, chilled - Cocktail stirrer Directions: - Tear the mint leaves into a glass. - Add in the brown sugar and lime juice and muddle the ingredients together with the tip of a wooden spoon. - Add some ice and pour in the rum. - Fill the rest of the glass with some club soda and garnish with a lime wedge, a mint sprig and a cocktail stirrer.
Apple-Cranberry Crisp with Polenta Streusel Topping Ingredients: - 1 teaspoon aniseed - 1 1/2 cups pastry flour - 3/4 cup polenta (coarse cornmeal)* - 1/2 cup sugar - 1 1/2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes - 1 large egg, beaten to blend - 2 cups fresh cranberries - 2/3 cup sugar - 2/3 cup (packed) golden brown sugar - 2 teaspoons finely grated lemon peel - 1 1/2 teaspoons finely grated orange peel - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes - 2 tablespoons fresh lemon juice - Vanilla gelato or ice cream Directions: - Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes. - Place seeds in processor. - Add next 5 ingredients; blend 5 seconds. - Add butter; blend, using on/off turns, until mixture resembles coarse crumbs. - Transfer mixture to large bowl. - Drizzle egg over and stir until ingredients are evenly moistened. - Preheat oven to 375F. - Combine first 8 ingredients in large bowl; stir to blend. - Add apples and lemon juice; toss to blend. - Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish). - Crumble topping finely over filling. - Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. - Cool 15 minutes. - Serve crisp warm with gelato. - *Sold at some supermarkets and at natural foods stores and Italian markets.
Celtic Spiced Cider Ingredients: - 1 gallon unsweetened apple juice - 2 (12 ounce) cans ginger ale - 3 dried apricots - 2 whole cinnamon sticks - 5 whole allspice - 5 whole cloves Directions: - Pour juice and ginger ale in crock pot. - Add cinnamon, cloves, Allspice and apricots in a silk teabag. - Let simmer on high for about 3 hours then switch to low heat.
The Easiest Iced Coffee Ingredients: - 1 12 cups iced coffee - 14 cup flavored coffee creamer - 5 -6 ice cubes Directions: - Put coffee, cream and ice in a shaker bottle. - Shake well and enjoy.
Ray's Pineapple Cream Carrot Cake Ingredients: - 1 1/2 box carrot cake cake mix - 1/2 cup pineapple tidbits - 1 cup shredded carrots - 1/4 cup raisins - 4 eggs - 1/2 cup milk - 1 cup water - 1 tsp ground cinnamon - 1/3 cooking oil - 1 shredded carrot - 1/2 cup chopped walnuts - 2/3 cup finely diced pineapple - 1 tbsp pineapple extract - 1/2 quart heavy whipping cream - 1 shredded carrots - 1 finely shredded chocolate of choice - 1 chopped walnuts Directions: - Start by preheating oven to 350. - Spray and line 2 bake pans I used the 10 inch ones. - Mix together all items for cake. - once incorporated add mix to each pan till even. - Bake as directed you may need to add 5-10 extra minutes of bake time due to size of cakes. - Add all ingredients together for whipping creme. - Whip on high speed till fluffy. - Set in fridge till needed. - Once cakes are cooled, lay one cake down then top with a light layer of whipping cream, and add top of cake. - Now frost cake with whipping cream. - Add some whipping to a frosting bag, pipe around the cake for decoration of choice. - Now add your walnuts all the way around the cake..just grab a slight hand full and add all around the cake as you desire - Top with finely shredded carrots and shredded chocolate..Enjoy!
Luna's Red Chile and Pork over Stuffing Ingredients: - 2 cups red enchilada sauce - 1 lb boneless pork chop - vegetable oil cooking spray - 1 (6 ounce) package pork stuffing mix - 1 12 cups water Directions: - Trim all the fat from the pork and cut into 1/2 inch cubes. - Spray large skillet with vegetable spray and brown pork. - Add enchilada sauce and set to simmer for 10 minutes. - Prepare stuffing per package instructions omitting margarine. - You may need to add more water depending on the consistancy you like. - I usually make it with butter or margarine per the instructions, but this is my lower fat version. - Serve stuffing with red chile and pork over the top.
Basil Summer Squash Ingredients: - 15 ounces canned beets, coarsely chopped - 1 cup summer squash, sliced - 1 tablespoon chopped garlic - 14 cup chopped fresh jalapeno pepper - 1 small onion, coarsely chopped - 13 cup fresh basil, thinly sliced - 12 tablespoon kosher salt - 4 tablespoons soy sauce - 1 teaspoon olive oil Directions: - Heat olive oil in stainless steel pot over high heat. - Add garlic and jalapeno, stir until garlic begins to brown. - Add soy sauce, beets, squash and salt. - Add a dash of water, just to keep things moist. - Stir occasionally, until thickened, about 3-4 minutes. - Add onion, stir until onion softens slightly. - Add basil, stir until wilted, about 30 seconds. - Serve immediately, over rice if you like.
Oriental Crab Noodles Ingredients: - 14 ounces rice noodles - 12 ounces white crab meat - 4 tablespoons olive oil - 2 tablespoons sesame oil - 1 lime, juice only - 1 tablespoon ginger, grated - 1 large red chlli pepper, deseeded and sliced - 2 ounces cilantro, chopped - 2 tablespoons soy sauce - 1 tablespoon clear honey - 1 tablespoon Worcestershire sauce - 1 ounce sesame seeds, toasted - 2 scallions, chopped - 14 cucumber, peeled and cut into strips Directions: - Cook the noodles according to packet instructions. - Mix the dressing ingredients together. - Drain the noodles, return to the pan and pour in the dressing. - Warm through. - Flake in the crab and serve garnished with sesame seeds, scallions and cucumber.
Crunchy Ham and Cheese Sandwiches Ingredients: - 1 tablespoon butter, softened - 4 slices white bread - 1 tablespoon Dijon mustard - 4 slices process American cheese - 2 slices deli ham, 1 ounce each - 12 medium tomatoes, thinly sliced - 2 eggs, lightly beaten - 2 tablespoons 2% low-fat milk - 18 teaspoon onion powder - 1 cup crushed potato chips Directions: - Butter one side of each slice of bread. - Spread mustard over the unbuttered side of two slices. - Layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up. - In a shallow bowl, beat eggs, milk and onion powder. - Dip each sandwich into egg mixture, then coat with potato chips. - In a large non stick skillet or griddle coated with cooking spray toast sandwichs for 4 minutes on each side or until golden brown.
Black Bean Soup Ingredients: - 1 lb black beans - 13 bay leaf - 1 large onion, sliced - salt - 2 -3 garlic cloves, chopped - 1 teaspoon mustard powder - 1 cup dry sherry (not cooking sherry) Directions: - 1. - Pick over beans to remove any dirt, stones or foreign objects. - Wash well, then soak for 8 hours in ample cold water. - 2. - Place beans and soaking liquid in a large saucepan with 1/3 bay leaf and bring to a boil over high heat. - Skim off foam, lower heat, and simmer, partially covered, till beans are just tender, about 1 hour. - 3. - Add onion and continue to cook until onion melts into liquid, about 1 more hour. - 4. - Add salt to taste and garlic. - Continue to cook, adding a little boiling water if necessary, until beans are very soft and start to melt into liquid, about 1-2 hours more. - 5. - Remove bay leaf and turn off heat. - Ladle beans in batches into blender or food processor and puree or use an immersion blender and puree soup directly in the saucepan. - 6. - Add dry mustard powder and dry sherry. - Correct seasoning. - Reheat and serve, adding any garnishes you wish, such as slices of lemon or freshly chopped herbs.
Tony Chachere" Long Island Duck Ingredients: - 5 -7 lbs duck, cut in half - 1 cup vegetable oil - 1 cup water - 14 cup paprika - tony chachere creole seasoning or just salt & pepper Directions: - Rub the duck halves generously with Tony's seasoning Or use salt& Pepper but it is not the same Sprinkle skin side of the duck with the Paprika and place duck halves skin side up in an open pan. - Pour the mixed oil& water over the duck halves. - Cook in preheated 275F oven for 3-5 hours basting the ducks every half hour*Note the time is not wrong at least 3 hours and up to 5 hours.
Pecan Coated Cheeseball Ingredients: - 1 block Cream Cheese (8 Oz. Softened) - 1/2 whole Green Pepper, Finely Diced - 1 can Crushed Pineapple (8 Oz.), Drained Very Well - 1 Tablespoon Shallot, Finely Chopped - 1 teaspoon Worcestershire Sauce - 1 pinch Salt And Pepper - 1/2 cups Chopped Pecans Directions: - Combine all ingredients (except pecans) in a bowl. - Roll cheese mixture into two balls and then roll them in chopped pecans. - Wrap up cheeseballs with plastic wrap or put into airtight container. - Allow cheeseballs to set up in the fridge (at least 2-4 hours). - This lets the flavors meld together a bit. - These cheeseballs will keep in your fridge for about 3 days so they are great to make in advance. - Serve with your favorite crackers. - (Pictured with wheat crackers and sesame melba toast).
Simple Pizza Dip Ingredients: - 1 (8 ounce) can Ragu pizza sauce - 1 (8 ounce) package cream cheese - 2 cups shredded pizza cheese Directions: - Spread the 8 oz. - cream cheese in the bottom of a square pan. - Make sure not to spread it to thin. - Pour on the Ragu Pizza Sauce. - Sprinkle the entire bag of Pizza Cheese on top of the sauce. - Bake at 350 degrees for 15 mins or until the cheese is well melted. - Serve on anything you like!
Salmon Cakes Recipe Ingredients: - 1 (16 ounce.) can pink salmon - 1 egg - 1/2 c. finely minced onion - 1/2 c. flour (self-rising) - 1 1/2 c. oil or possibly shortening (Crisco) Directions: - Mix all ingredients (except oil) well and drop by making into small pattie cakes. - Put oil in frying pan and fry small cakes till brown on both sides. - Drain on paper towels to absorb grease. - Eat while warm.
Oatmeal Candy Cane Cookies Ingredients: - 1 cup (225 ml) margarine - 2 tsp (10 ml). vanilla - 1/2 cup (125 ml) confectioners' sugar - 2 tbsp (30 ml). water - 2-1/2 cups (600 ml) sifted flour - 1/2 tsp (2 ml). salt - 1-1/2 cups (350 ml) Quaker oats Directions: - Beat margarine and vanilla until creamy. - Add sugar gradually; beat until fluffy. - Add water. - Sift flour and salt together. - Add to creamed mixture; mix well. - Stir in oats until well blended. - Dough will be quite - stiff. - Make into candy cane shapes; place on an ungreased cookie sheet. - Bake in slow oven at 325 degrees (175 C.) for 20-25 minutes; cool. - Frost canes with white frosting. - Color some of the white frosting with red food coloring and make red stripes across the canes.
Butterscotch Dessert Ingredients: - 2 14 cups flour - 12 cup powdered sugar - 14 teaspoon salt - 1 cup butter - 8 ounces cream cheese - 1 cup powdered sugar - 1 -2 cup Cool Whip - 2 (3 1/2 ounce) boxes butterscotch pudding Directions: - Mix crust ingredients until crumbly. - Press into a 9x13 pan. - Bake at 350 degrees for 15 minutes. - Mix topping ingredients, except the pudding, together and spread over crust. - Mix the pudding according to package directions and spread over topping. - Top with cool whip. - Chill before serving. - Keep refrigerated.
Quick Tomato Salsa Ingredients: - 3 plum tomatoes, chopped - 1/2 red onion, chopped - 1 jalapeno, seeded and chopped - 3 tablespoons cilantro, chopped - Juice of one lime - 1 tablespoon olive oil - Salt and pepper Directions: - In a medium bowl combine tomatoes, onion, jalapeno and cilantro. - Stir in lime juice and olive oil. - Season with salt and pepper.
Arborio Rice Coating Ingredients: - 1 cup arborio rice - 1 cup semolina - 3 cups all-purpose flour - 2 tablespoons table salt (see Chef's Note) - 1 teaspoon fresh ground pepper Directions: - Put the rice in a blender and grind until very fine. - Shake out into a large bowl and add the semolina, flour, salt, and pepper. - Toss until well blended. - Store in a sealed container in the freezer to maintain maximum freshness. - Tip: If you like an even crunchier texture, substitute polenta for the semolina.
Deviled Cornish Hens With Mustard Sauce Ingredients: - 4 Rock Cornish hens, about 1 pound each, split in half and backbone removed - Salt and freshly ground pepper - 2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried - 4 tablespoons vegetable oil - 4 tablespoons coarse Dijon-style mustard - 1/4 teaspoon cumin - 1 tablespoon fresh lemon juice - 2 teaspoons Worcestershire sauce - 1 tablespoon dry white wine - 1/2 cup fine fresh bread crumbs - 2 tablespoons melted butter Directions: - Preheat broiler to high. - Place hens on a flat surface and pound them with a meat pounder or mallet. - Sprinkle the hens on all sides with salt, pepper, rosemary and oil. - Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside. - Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. - Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more. - Turn off broiler and set oven heat to 450 degrees. - Brush mustard mixture on both sides of the hens. - Brush with pan drippings and sprinkle both sides with bread crumbs. - Put hens in oven skin side up and bake 15 minutes. - Transfer to a serving plate and pour butter over the hens.
Gg's Spicy Mustard Shrimp Ingredients: - 3 tablespoons butter - 1 tablespoon paprika - 14 teaspoon cayenne - 14 teaspoon white pepper - 14 teaspoon black pepper - 14 teaspoon dried thyme - 1 12 lbs large shrimp - 34 cup dry vermouth - 1 12 tablespoons sweet-hot mustard (Mendocino) Directions: - Shell and devein shrimp. - Combine 1 Tbsp butter with the next 5 ingredients. - Melt mixture over medium heat and add shrimp, stirring constantly 1 or 2 minutes. - Add vermouth. - Heat and ignite it carefully, shaking gently until flames go out. - Cover skillet and cook shrimp 30 seconds more and transfer to platter. - Whisk remaining butter and mustard into sauce. - Spoon over shrimp.
Tuna and Salmon Tartare with Endive Leaf Ingredients: - 1/3 pound sushi grade tuna, cut into small dice - 2 medium shallots, finely minced - 2 teaspoons freshly grated ginger - 1 tablespoon lime juice - 1 teaspoon soy sauce - 1 teaspoon sesame oil - 3 tablespoons olive oil - Salt and freshly ground black pepper - 1/3 pound line caught wild salmon, cut into small dice - 2 heads Belgian endive - 1 tablespoon caper berries, finely chopped Directions: - In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. - Using a plastic spatula gently fold the ingredients together until just incorporated. - Season, to taste, with salt and pepper. - In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. - Season, to taste. - Separate the leaves of the endive. - Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. - Garnish with caper berries. - Serve chilled.
SmoKed Salmon Spread Ingredients: - 2 packages ( 8oz.) cream cheese - 12 oz smoked salmon chopped - 3 dash worchestershire sauce - 3 drops hot pepper sauce - 1 tsp chopped tresh dill weed Directions: - Stir cream cheese until it is creamy.Add the rest of the ingredients and mix well. - Serve with crackers and enjoy.
Baked Jalapeno Dip Ingredients: - 4 ounces canned jalapenos, well drained (include seeds if you like it really spicy) or 4 -6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy) - 1 (8 ounce) package cream cheese, softened - 1 cup sour cream - 2 cups shredded cheddar cheese - 1 cup shredded parmesan cheese, divided - 1 cup Italian seasoned breadcrumbs - 4 tablespoons butter or 4 tablespoons margarine, melted - 1 tablespoon dried parsley Directions: - In a mixer or by hand, combine cream cheese and sour cream. - Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well. - Spoon into 8x8 baking dish, spreading evenly. - Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly. - Sprinkle the buttery crumb topping evenly over the cream cheese mixture. - Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. - Do not overcook. - Serve with bread or crackers --. - Also delicious with a shot of hot sauce and worcestershire sauce blended in the cheese mixture before baking! - Enjoy!
Taco Soup Ingredients: - 1 lb 93% lean ground beef - 1 large onion - 1 (1 ounce) package ranch dressing mix - 1 (1 ounce) package taco seasoning mix - 1 (15 ounce) can black beans - 1 (19 ounce) can red kidney beans - 1 (10 ounce) can Rotel Tomatoes - 1 (11 ounce) can whole kernel corn - 1 (14 ounce) can reduced-sodium fat-free beef broth Directions: - Brown meat along with onion. - Add all remaining ingredients and simmer for approximately 1 hour. - Serve with baked tortilla chips or crackers.
Double-Tomato Salad Ingredients: - 4 large tomatoes, sliced - 1/4 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved) - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar or red wine vinegar - 1/2 cups green olives (preferably imported), quartered lengthwise - 2 tablespoons drained capers - 2 tablespoons chopped fresh marjoram or 1 teaspoon dried Directions: - Arrange tomatoes on platter. - Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. - Mix in vinegar. - Drizzle over tomatoes. - Sprinkle with salt and pepper. - Top with sun-dried tomatoes and all remaining ingredients.
Small Cream Puffs Recipe Ingredients: - 8 1/2 ounce. can crushed pineapple - 1 c. prepared whipped topping (La Creme) - 3 ounce. pkg. Philadelphia Cream Cheese (set aside to soften) - 1 pkg. Stella D'oro Anginetti Cream Puffs Directions: - Prepare cream puffs by slicing off tops - hold aside. - Drain crushed pineapple leaving a little juice. - Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed. - Add in pineapple and blend all 3 ingredients for one minute at low speed. - Drop filling from Tbsp. - on to bottom layers of cookies, replace tops. - Chill puffs till ready to serve. - Serves 20.
Fat Free Paneer Ingredients: - 4 cups nonfat milk - 1 tablespoon vinegar Directions: - Bring milk and vinegar to a boil. - When curds and whey separate cover and leave for 5 minutes. - Strain solid from liquids. - Leave with weight on top wrapped in a cloth for half an hour. - Cut into cubes. - Enjoy.
Creamy Ziti and Sausage Ingredients: - 1/2 cup chopped fresh parsley - 1/4 cup chopped fresh cilantro - 2 medium tomatoes chopped - 1 small onion sliced thin - 2 tbsp oil - 2 tsp garlic powder or (3 garlic cloves minced) - 1 cup heavy cream - 2 tbsp butter - 2 lb sausage (about 6 links) - 1 lb ziti pasta (will work with your preferred pasta) - 1 salt and pepper to taste - 1 parmesan cheese (fresh or grated) Directions: - In large pot boil pasta, stirring occasionally until cooked to your desired tenderness - In large skillet add oil and cook sausage over medium-high heat, turning every few minutes (avoid burning the sausage) - drain pasta, place pasta back into pot, stir in butter and set aside - once sausage is cooked thoroughly, slice on angle and set aside - add heavy cream, garlic and all chopped and sliced ingredients, stir over medium heat, allowing cream to thicken, salt and pepper (to taste) - place pasta on plate, add sausage pieces on top, sprinkle parmesan cheese and garnish with fresh parsley leaves - serve and enjoy
Pepperoni Stuffing For Cornish Hen Recipe Ingredients: - 4 ounce. firmly minced pepperoni - 1/4 c. apple cider or possibly juice - 4 slices toasted raisin bread, cubed - 1/4 teaspoon salt - 1/4 teaspoon nutmeg - 1 med. apple, minced - 2 tbsp. butter, melted Directions: - In a saucepan, simmer pepperoni in apple cider; 20 min, covered. - Drain reserving 1 Tbsp. - of juice. - In a bowl, combine bread crumbs, salt and nutmeg. - Add in pepperoni and apple. - Sprinkle with reserved juice and melted butter. - Toss lightly to mix.
Savory Cider Ribs Ingredients: - 4 lbs pork spareribs - 1 tablespoon margarine or 1 tablespoon butter - 13 cup chopped onion - 12 cup firmly packed brown sugar - 12 cup apple cider vinegar - 12 cup catsup - 14 cup chili sauce - 2 tablespoons Worcestershire sauce - 1 tablespoon lemon juice - 12 teaspoon dry mustard - 1 clove garlic, minced Directions: - Place spareribs in Dutch oven. - Add enough salted water to cover. - Bring to boil; reduce heat. - Simmer covered for 1 hour or until ribs are tender; drain. - Place in 13 x 9 inch pan. - Heat oven to 300 degrees. - In medium skillet, saute onion in butter. - Stir in remainming ingredients and cook until heated through. - Pour sauce over ribs. - Bake for 30 minutes, basting occasionally.
Easy Fruit Tart Ingredients: - 1/2 of (17.3-ounce) package frozen puff pastry sheets, thawed - 2 tablespoons Land O Lakes Butter, melted - 2 tablespoons sugar - 1 (8-ounce) package cream cheese, softened - 6 tablespoons orange marmalade - 2 kiwifruit, peeled, sliced, halved - 1 nectarine or peach, thinly sliced - 1 cup fresh strawberries, stems removed, cut in half Directions: - Heat oven to 400F. - Unfold pastry on lightly floured surface. - Roll out pastry into 14x10-inch rectangle. - Place onto ungreased baking sheet. - Brush edges of rectangle with water. - Fold over 1/2 inch on all sides; press with tines of fork to seal edges. - Prick pastry thoroughly with fork. - Brush with butter; sprinkle with sugar. - Bake for 10 to 12 minutes until golden brown. - Cool 10 minutes. - Meanwhile, mix cream cheese and 4 tablespoons orange marmalade in medium bowl. - Gently spread over crust. - Arrange fruit over cream cheese mixture. - Melt remaining orange marmalade; brush over fruit. - *Substitute 1 cup frozen peach slices, thawed, well-drained.
Cosmopolitan Ingredients: - Ice - 1 1/2 ounces citrus vodka - 1/2 ounce Cointreau or other triple sec - 3/4 ounce chilled cranberry juice - 1/2 ounce fresh lime juice - 1/2 teaspoon Simple Syrup - 1 lemon twist, for garnish Directions: - Fill a cocktail shaker with ice. - Add the vodka, Cointreau, juices and Simple Syrup and shake well. - Strain into a chilled martini glass and garnish with the lemon twist.
Cosmopolitan Ingredients: - 1 34 ounces vodka - 13 ounce Cointreau liqueur - 13 ounce cranberry juice - 13 ounce fresh lime juice Directions: - Pour ingredients into a cocktail shaker with ice. - Shake well. - Strain into a martini glass.
Red Pepper Carrot Soup Ingredients: - 1 red bell pepper - 1 lb carrot, sliced - 1 medium onion, chopped - 2 tablespoons uncooked long grain rice - 2 tablespoons butter - 2 (14 1/2 ounce) cans chicken broth - 2 cups water - 13 cup orange juice - 4 12 teaspoons fresh dill - 2 teaspoons orange zest - 12 teaspoon salt - 12 teaspoon marjoram - 12 teaspoon rosemary - 12 teaspoon thyme - 12 teaspoon sage - 14 teaspoon black pepper Directions: - Broil red pepper 4 inches from heat until skin is blistered; about 6 minutes. - Rotate 1/4 turn and broil until all sides are blistered. - Place in a bowl, cover and let stand for 15 minutes. - Peel and discard charred skin. - Remove stem and seeds and set aside. - In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. - Stir in the broth, water, orange juice, dill, orange zest, salt, herbs and pepper. - Bring to a boil. - Reduce heat; cover and simmer for 20-25 minutes or until carrot and rice are tender. - Cool for 10 minutes. - Puree with a stick blender (or in batches in the blender). - Serve hot.
Mediterranean Beef and Okra Stew Ingredients: - 2 teaspoons garlic minced - 2 teaspoons salt - 2 pounds beef chuck boneless - 1 1/2 cups onions chopped - 1/2 teaspoon black pepper freshly ground - 1/4 teaspoon red pepper flakes ground - 1 pound okra halved - 1 can tomatoes chopped Directions: - Heat oven to 325F (160C). - With flat side of large knife, crush garlicwith salt to form a paste. - Combine garlic paste with meat, onions and black and red peppers in a large, heavy Dutch oven. - Cover and bake 1 hour. - Stir in okra and tomatoes with liquid. - Cover and cook until meat is very tender, 1 to 1 1/2 hours more.
Thai Red Curry Ingredients: - 1 Tbs. olive oil - 1 medium yellow onion, diced (1 1/2 cups) - 3 Tbs. red curry paste - 2 Tbs. low-sodium soy sauce - 1 clove garlic, minced (1 tsp.) - 1 lemongrass stalk, cut into thirds and smashed with back of knife - 1 1/2-inch piece fresh ginger, smashed - 5 kaffir lime leaves, or zest of 2 limes - 12 Thai chiles, finely chopped, optional - 2 medium carrots, cut into 1/4-inch-thick rounds - 2 zucchini, cut into 1/4-inch-thick rounds - 1 russet potato, peeled and cut into 1/2-inch cubes - 1 12-oz. can light coconut milk - 3 Tbs. light brown sugar - 1 cup trimmed green beans - 1 cup Thai basil or fresh basil leaves, torn Directions: - Heat olive oil in large saucepan over medium heat. - Add onion, curry paste, soy sauce, and garlic, and saute 1 to 2 minutes, or until fragrant. - Add lemongrass, ginger, kaffir lime leaves, and Thai chile. - Saute 30 seconds, or until combined. - Stir in carrots, zucchini, and potato, and saute 1 minute to coat with curry. - Add coconut milk, brown sugar, and 1 cup water. - Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife. - Add green beans and simmer 5 minutes more, or until green beans are crisp-tender. - Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper. - Sprinkle with basil leaves just before serving.
Cake Decoration - Decorator Icing Ingredients: - 1/2 cup (125 ml) solid vegetable shortening - 1/2 cup (125 ml) butter or margarine, softened - 1 lb (.5 kg). confectioners sugar - 2 tbsp (30 ml). milk or water - 1 tsp (5 ml). almond extract (or vanilla) Directions: - Cream shortening and butter. - Add sugar, water and extract. - Blend on medium speed until all ingredients are mixed well. - Blend a minute or two more until creamy in texture. - If using a hand mixer and icing is not creamy, use high speed or add more milk a drop at a time.
Broiled Asparagus With Garlic Ingredients: - 1 bunch fresh asparagus - 2 tablespoons extra virgin olive oil - 2 tablespoons instant minced garlic - 12 lemon - garlic salt (optional) Directions: - Preheat oven on broil. - Wash asparagus, snap off thick ends, and let dry for a few minutes. - Put asparagus in medium baking dish - Drizzle with olive oil - Add garlic and lemon juice evenly on the top of asparagus. - Sprinkle with garlic salt to taste. - Broil on top shelf of oven for 10-15 minutes depending on the thickness of your asparagus.
Cinnamony Chocolate Chip Walnut Squares Ingredients: - 3 (8 ounce) packages cream cheese, softened - 1 cup sugar - 2 12 teaspoons vanilla extract - 2 eggs - 1 teaspoon cinnamon - 12 cup walnuts, chopped - 2 (10 ounce) packages refrigerated chocolate chip cookie dough, divided (20 oz.) - 12 ounces semi-sweet chocolate chips, melted Directions: - Combine cream cheese, sugar, vanilla, eggs and cinnamon. - Blend until smooth. - Fold in chopped walnuts. - Press one pkg. - cookie dough into the bottom of a greased 9x13 inch baking pan. - Spread cream cheese mixture over dough, set aside. - Slice remaining pkg. - of dough 1/2 inch thick. - Flatten slices and arrange over cream cheese mixture. - Bake for 55 minutes at 350 degrees. - Let cool completely. - Drizzle with melted chocolate. - Cut into squares.
Pumpkin Spice Donuts (Paleo) Ingredients: - 1 cup Creamy Almond Butter, Unsalted - 4 whole Eggs - 1/4 cups Pureed Pumpkin - 1/4 cups Raw Honey Plus A Little More To Drizzle On Top - 2 teaspoons Vanilla Extract - 1/2 teaspoons Sea Salt - 1/2 teaspoons Baking Powder - 2 teaspoons Cinnamon - 2 teaspoons Pumpkin Pie Spice Directions: - 1. - Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy. - Add eggs, pumpkin, honey, and vanilla. - Continue to beat until thoroughly blended. - 2. - Add salt, baking powder, and spices. - Mix well. - 3. - Pour batter into a well greased 12-count donut pan (recipe actually makes 10). - Bake for 12-15 minutes or until a toothpick comes out clean. - Remove pan from oven and set it on a wire rack. - Let donuts cool in the pan for 10 minutes then remove them from the pan. - Just before eating, drizzle with honey. - Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days. - If you dont have a donut pan, try a muffin pan or a 8x8 Pyrex baking dish and just cut into squares.
Pepe Rosso (aka: Lacies Stuffed Peppers) Ingredients: - 5 whole Bell Peppers - 1 whole Small Onion - 2 whole Small Red Pototoes - 1 cup Instant Rice, Uncooked (optional) - 1 pound Lean Ground Beef (uncooked) - 1 Tablespoon Dried Or Fresh Basil To Taste - 1 Tablespoon Seasoning Salt To Taste - 2 jars Your Favorite Spaghetti Sauce (24 Oz Each) - 2 cups Shredded Cheddar Cheese Directions: - Hollow the peppers and rinse out any seeds. - Dice the potatoes and onion and place them in a large mixing bowl. - Add the rice if you are using it. - Add the ground beef and seasonings. - Mix it together and stuff the peppers with the mixture. - Place the peppers into a large, oval crockpot. - Cover with 2 jars of your favorite spaghetti sauce. - Cook on low 6-8 hours. - Top with the cheese. - Serve with crusty bread.
Reduced Sugar, Whole Wheat Chocolate Chip Muffins Ingredients: - 2 cups whole wheat flour - 13 cup light-brown sugar, packed - 13 cup Splenda sugar substitute - 2 teaspoons baking powder - 12 teaspoon salt - 23 cup 2% low-fat milk - 14 cup unsalted butter, melted and cooled - 14 cup extra-light vegetable oil spread - 2 eggs, lightly beaten - 1 teaspoon vanilla - 1 (11 1/2 ounce) package milk chocolate chips Directions: - Preheat oven to 400F. - In a large bowl, stir together flour, sugars, baking powder, and salt. - In another bowl, stir together milk, eggs, butter, and vanilla until blended. - Add milk mixture and combine. - Stir in chocolate chips. - Spoon batter into prepared muffin cups. - Bake for 15-20 minutes. - Cool for 5 minutes. - Enjoy.
Creamy Red Potato & Egg Salad Ingredients: - 1 cup KRAFT Real Mayo Mayonnaise - 2 Tbsp. milk - 2 env. GOOD SEASONS Italian Dressing Mix - 6 cups sliced cooked red potatoes (about 1-1/2 lb.) King Sooper's 5 lb For $1.88 thru 02/09 - 2 hard-cooked eggs, chopped - 1/2 cup chopped celery - 1/4 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09 Directions: - Mix mayo, milk and salad dressing mixes in large bowl until well blended. - Add remaining ingredients; mix lightly to coat. - Refrigerate 3 hours or until ready to serve.
chocolate hazelnut biscotti Ingredients: - 1 1/3 cup flour - 1/2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup butter - 1/2 cup nutella - 1/2 cup sugar - 1/2 cup brown sugar - 1 egg - 1 tsp vanilla extract - 3/4 cup chopped hazelnuts (optional) Directions: - preheat oven to 375F - in a medium bowl combine flour, baking powder, baking soda, and salt. - in another medium bowl combine butter, nutella, sugar, and Brown sugar. - cream the ingredients together using an electric mixer. - add egg and vanilla, beat until smooth. - using a wooden spoon stir in dry ingredients until just combined. - add the hazelnuts and combine. - space cookie dough out and use fork to flatten. - bake about 10-12 minutes or until lightly golden. - you may chill the mixture before placing on baking sheet.
Baked Cheddar Polenta with Chorizo Ingredients: - 3 cups chicken or vegetable stock - 1 cup instant polenta - 1 1/2 cups grated KRAFT* Cheddar Cheese - salt and pepper, to taste - 1 cup fresh breadcrumbs - 20g butter, melted - 1/2 cup Italian parsley, roughly chopped - 1 egg yolk - olive oil spray - 4 chorizo sausages - steamed greens, to serve Directions: - Bring the stock to the boil in a large saucepan. - Reduce the heat and whisk in the polenta, stirring continuously for 8-10 minutes until the polenta is cooked and begins to pull away from the sides of the saucepan. - Remove from the heat. - Add the cheddar and seasonings and whisk through until cheese has melted. - Pour polenta into a lined 20cm x 30cm tin, smooth over, cover and refrigerate until set. - Cut polenta into triangle shapes and place into a greased baking dish, overlapping slightly. - Combine the breadcrumbs, butter and parsley and sprinkle over the polenta. - Bake at 180 degrees C for 20-25 minutes or until golden. - Grill or pan fry the chorizo sausages and serve alongside the baked polenta with steamed greens.
Fresh Fruit Dip Ingredients: - 1 jar marshmallow cream - 1 package cream cheese - 1 tablespoon orange juice Directions: - Combine softened cream cheese and marshmallow cream until well blended. - Add orange juice and mix well. - Serve with fresh fruit.
Best In West Barbecue Beans Recipe Ingredients: - 1 pound grnd beef - 1 pound bacon, minced - 1 onion, minced - 1/2 c. ketchup - 1/2 c. barbeque sauce - 1 teaspoon salt - 4 tbsp. prepared mustard - 4 tbsp. molasses - 1 teaspoon chili pwdr - 3/4 teaspoon pepper - 1 (16 ounce.) cans kidney beans - 2 (16 ounce.) cans pork and beans - 2 (16 ounce.) cans butter beans, liquid removed Directions: - Brown beef, bacon and onion. - Drain excess fat. - Combine and add in all remaining ingredients except beans. - Stir well. - Add in beans and combine thoroughly. - Bake for 1 hour in 350 degree oven. - Use a 9 x 13 glass pan or possibly bean pot. - Note: Don't use aluminum pan. - 20 to 24 servings.
Bulgur With Broth Ingredients: - 1/2 cup bulgur - 1 cup beef broth - Salt and freshly ground black pepper to taste Directions: - Combine ingredients; bring to boil; reduce heat and cover. - Simmer until liquid evaporates, about 15 minutes.
Tender Sardines Simmered in a Pressure Cooker with Pickled Ume and Vinegar Ingredients: - 10 Sardines - 100 ml Water - 50 ml Sake - 50 ml Black vinegar (or regular vinegar) - 1 tbsp Sugar - 1 tbsp Soy sauce - 10 slice Sliced ginger - 1 Umeboshi (large) Directions: - Make a small cut into the belly of the sardines, remove the guts, and rinse. - Combine the ingredients in the pressure cooker, then place the sardines inside. - Cover with the lid, then cook over high heat. - When the pressure gauge rises, reduce the heat to low and cook for 12 minutes. - Allow the contents to cool inside the pressure cooker until the gauge drops, then transfer the sardines to a plate. - Simmer the liquid, then drizzle over the sardines and serve. - Large sardines should take about 20 minutes to cook in the pressure cooker.
Restaurant Style Chicken With Mozzarella Ingredients: - 2 Chicken breasts (large) - 2/3 to 1 Mozzarella cheese (sliced) - 1 Basil paste - 1 Salt and pepper - 1 dash Cake flour - 1 tbsp Butter - 1 tbsp Olive oil - 1 can Canned whole or chopped tomatoes - 1 clove Finely minced garlic - 1 Bay leaf - 1 tbsp Olive oil - 1 dash Salt Directions: - Make the tomato sauce: In order to make the sauce smooth, if it's not too much work for you, crush the canned tomatoes as shown here. - Put the olive oil and garlic in a small pan and cook over low heat until fragrant. - Add the juice and tomatoes from Step 1 plus a little salt and the bay leaf, and simmer without covering with a lid. - After simmering for about 10 minutes, thicken to your preferred consistency. - Taste, and add more salt if needed. - Prepare the chicken: Butterfly out the thick parts of the chicken breast. - Bash out the meat so that it's about 5mm in thickness all over. - Spread the basil sauce over the chicken and top with sliced mozzarella cheese. - Season with salt and pepper. - If you don't have any basil paste, fresh basil leaves are fine too. - Fold the part of the chicken without cheese on top of the part with cheese, and dust the chicken with flour. - Cook the chicken: Heat up the butter and olive oil in a frying pan and brown both sides of the chicken from Step 6. - Turn the heat down to low and cook the chicken through. - Finish: Spread the tomato sauce on a plate, place the cut up chicken from Step 7 on top, and optionally pour more sauce over the top. - Enjoy. - Added note: If the chicken won't cook through, try browning it in Step 7 and then grilling it in the oven.
Bramley Passion Cake Recipe Ingredients: - 3 med -sized Large eggs - 175 ml Sunflower oil, (6 fl ounce) - 4 Tbsp. Soured cream - 2 tsp Vanilla essence - 175 gm Muscavodo sugar, (6oz) - 175 gm Soft light brown sugar, (6oz) - 275 gm Wholemeal flour, (9oz) - 1 tsp Nutmeg - 2 tsp Cinnamon - 1 tsp Bicarbonate of soda - 1/2 tsp Salt - 75 gm Dessicated coconut, (3oz) - 500 gm Bramley cooking apples, peeled, cored and grated (1lb) - 50 gm Butter, (2oz) - 175 gm Icing sugar, (6oz) Walnut halves Directions: - 1. - Beat together the Large eggs, oil, soured cream, vanilla essence and sugars. - 2. - Mix in the flour, spices, bicarbonate of soda, salt, coconut and apples. - 3. - Mix well and spoon into a greased and lined 20cm (8 inch) deep cake tin. - 4. - Place in a preheated oven 150 C/300 F/Gas Mark 2 for 2 -2 1/4 hrs. - 5. - Beat together the frosting ingredients, cut the cake in half and use 1/3 to sandwich the cake together. - 6. - Spread the remaining frosting over the rop of the cake and decorate with the walnut halves. - NOTES : A delicious cake for a special occasion.
Sweet-and-Sour Cabbage and Bread Stew Ingredients: - 3 to 4 cups cubed (about 1 inch) Italian or sourdough bread - 2 tablespoons olive oil - 2 large onions, quartered and thinly sliced - 3 to 4 cloves garlic, minced - 5 cups water - 2 large carrots, peeled and diced - 2 large or 3 medium potatoes, diced - 4 cups coarsely shredded green cabbage - 1 medium green or red bell pepper, diced - One 16-ounce can salt-free diced or stewed tomatoes, undrained - 1/4 cup dry red wine - 1 teaspoon paprika - 1/2 teaspoon ground cumin - 3 tablespoons lemon juice, or to taste - 3 tablespoons natural granulated sugar - Salt and freshly ground pepper to taste Directions: - Preheat the oven to 300 degrees. - Spread the bread cubes in a single layer on a baking sheet and bake until golden and crisp, about 12 to 15 minutes. - Remove from the oven and set aside. - Heat the oil in a large soup pot. - Add the onions and garlic and saute over medium heat until golden, about 10 minutes. - Add the water, carrots, potatoes, cabbage, bell pepper, tomatoes, wine, paprika, and cumin. - Bring to a rapid simmer, then lower the heat. - Cover and simmer gently for 30 to 35 minutes, or until the vegetables are tender. - Stir in the lemon juice and sugar. - There should be a subtle sweet-sour balance. - If youd like it to be more pronounced, add more lemon juice and/or sugar to your liking. - Season with salt and pepper, then simmer over very low heat for 10 minutes longer. - If time allows, let the stew stand off the heat for an hour or two, then heat through before serving. - When ready to serve, divide the bread cubes among the serving bowls and ladle the stew over them. - The bread will absorb much of the liquid and add a tasty, textural element to the stew. - Per serving: - Calories: 231 - Total fat: 6g - Protein: 6g - Fiber: 6g - Carbohydrate: 43g - Cholesterol: 0mg - Sodium: 114mg
Stewart's Salad Ingredients: - 2 packages jello lemon, sugar-free, 3 ounces each, (prepared) - 2 food coloring green - 20 ounces pineapple crushed, in own juice, drained - 8 ounces cream cheese (reduced-fat) softened - 1 package whipped topping, prepared light - 1 cup pineapple juice unsweetened - 2 tablespoons flour, all-purpose - 2 each egg yolks - 16 packages artifical sweetener Directions: - Mix Jell-o, food coloring, and drained pineapple. - Pour into a 9 x 13-inch pan and chill until firm. - Blend the cream cheese and Dream Whip together. - Spread over chilled Jell-o layer. - Chill. - Cook third layer ingredients until thick; then cool. - Drop by spoonfuls over second layer and spread carefully. - Keep chilled until ready to serve.
Smoky Bean Salad with Molasses Dressing Ingredients: - 2 cups dried Great Northern beans - 1/4 cup Sherry wine vinegar - 1 tablespoon yellow mustard seeds - 1/4 cup finely chopped drained oil-packed sun-dried tomatoes - 3 tablespoons mild-flavored (light) molasses - 2 teaspoons finely chopped canned chipotle - 1/3 cup olive oil - 3/4 cup finely chopped red onion - 1/4 cup minced fresh parsley - Canned chipotle chiliespacked in adobo sauce are available at Latin American markets and some supermarkets.__ Directions: - Place beans in large bowl. - Add enough cold water to cover by 2 inches. - Let stand at least 4 hours or overnight. - Combine vinegar and mustard seeds in medium bowl. - Let stand at least 1 hour and up to 4 hours. - Drain beans. - Place in large saucepan. - Add enough water to cover beans by 3 inches. - Bring to boil. - Reduce heat; cover and simmer until tender, about 50 minutes. - Drain. - Cool beans completely. - Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. - Gradually whisk in oil. - Combine beans, red onion and parsley in large bowl. - Add enough dressing to coat salad. - Season to taste with salt and pepper. - (Can be prepared 6 hours ahead. - Cover and refrigerate. - Bring to room temperature before serving.)
Bb King's Beale Street Blues Sauce Recipe Ingredients: - 1 quart CRUSHED TOMATOES - 1 c. WATER - 1/2 c. PACKED BROWN SUGAR - 1/4 c. DICED TOMATOES - 1/4 c. CHILI Pwdr - 1 Tbsp. GRANULATED GARLIC - 1 Tbsp. ONION Pwdr - 1 1/2 tsp Grnd BLACK PEPPER - 5 x BAY LEAVES - 2 Tbsp. Minced ONION - 2 Tbsp. DISTILLED VINEGAR - 2 Tbsp. SOY SAUCE - 1 Tbsp. WORCHESTERSHIRE SAUCE Directions: - MAKES ABOUT 5 C. - IN A LARGE SAUCEPAN, COMBINE INGREDIENTS. - BRING TO A BOIL. - REDUCE HEAT TO LOW, AND SIMMER FOR 1 HOUR. - REMOVE BAY LEAVES. - SERVE Hot. - Chill UNUSED SAUCE FOR UP TO SEVERAL WEEKS. - USES: THE STRONG CHILI FLAVOR SINGS OUT FOR BEEF. - THE CLUB SERVES IT AS A TABLE SAUCE WITH PORK RIBS, PORK BARBEQUE SANDWICHES AND BB'S SPECIAL LUCILLE BURGERS.
Cabbage Curry Ingredients: - 2 tablespoons vegetable oil - 1 teaspoon mustard seeds - 1 teaspoon lentils, green (urad dal) - 1 teaspoon cumin seeds - 1 each green chili peppers - 1 cup vegetables mixed - 1 each cabbage - 1 x salt to taste - 1 x turmeric pinch Directions: - Heat oil, mustard seeds, urad dal, cumin seeds, and green chili. - Roast for a few seconds. - Add mixed vegetables and cabbage. - Sprinkle salt and turmeric. - Cook on high heat for a couple of minutes, then cover and cook on low until done.
Mc Cheese Recipe Ingredients: - 1 pound elbow macaroni - 1 stick butter - 1 jar pizza sauce - 2 cans mushrooms for topping - 8 ounce. Cheddar cheese - 8 ounce. Mozzarella or possibly pizza cheese - Pepperoni for topping Directions: - Cook macaroni according to package directions. - Drain and mix with butter and Cheddar. - Grease a 9x13 inch baking dish. - Put macaroni mix on bottom of pan. - Pour pizza sauce over top. - Top with mushrooms, pepperoni and pizza cheese. - Bake at 350 degrees for 35 min.
A Slightly Posher Cottage Pie Ingredients: - 450 g lean ground beef - 1 large onion, finely diced - 1 garlic clove, minced - 240 g whole peeled canned tomatoes - 140 g tinned sweetcorn - 1 tablespoon tomato puree - 1 beef stock cube - 150 ml armagnac - 100 ml red wine - 1 teaspoon ground cinnamon - 1 teaspoon fresh oregano, chopped - 1 teaspoon dried tarragon - 12 teaspoon fennel seed - 900 g floury potatoes, peeled - 1 medium leek, washed and sliced - 100 g cheddar cheese, coarsely grated - 50 g butter - 6 slices serrano ham, roughly torn into strips - salt and pepper Directions: - Heat the oil in a large pan, add the onion and garlic and simmer for 5 minutes, or until translucent. - Add the minced beef, breaking up any chunks, and cook until well browned. - Add tomatoes, breaking up into smaller pieces, tomato puree, stock cube, herbs and spices and simmer for 15 minutes. - Add the Armagnac (you can flame it if you wish, but this isn't necessary as the alcohol will boil off anyhow) and the red wine. - Simmer for a further 10 minutes, taste and adjust seasoning. - Meanwhile, cut potatoes into approx 1.5inch cubes and place in a pan of salted cold water. - Place the pan, covered, over a high heat until it starts to boil, then reduce heat to a simmer. - Once potatoes are tender, drain and cover with a teatowel for several minutes. - Add the butter to the potatoes (NO MILK!) - and use an electric whisk to mash them. - Try to leave a bit of body for texture, rather than making them completely smooth. - Taste and add salt and pepper if required. - Place the cooked meat in an ovenproof dish and cover completely with the potato. - Sprinkle the leeks over the potato and cover with the cheese. - Finally, lay the strips of serrano over the top and place in a preheated oven (200C) for about 25 minutes, until the cheese is melted and golden, and the serrano has gone crispy. - Serve with warm country bread. - Yummy.
Holiday Fudge Balls Ingredients: - 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate - 1/3 cup sweetened condensed milk - 1/4 cup freshly brewed MAXWELL HOUSE Coffee - 1/2 cup chopped PLANTERS Walnuts - 1 tsp. vanilla - suggested coatings: MAXWELL HOUSE or YUBAN Instant Coffee; unsweetened cocoa; ground PLANTERS Nuts, any variety; toas Directions: - Microwave chocolate, milk and coffee in large microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after each minute. - Stir until chocolate is completely melted. - Stir in walnuts and vanilla. - Spread into 8-inch square pan. - Refrigerate 2 hours or until firm enough to handle. - Shape into 1-inch balls. - Roll in desired coatings. - Store in refrigerator.
Temptation Ingredients: - 1 (18 ounce) box dark chocolate cake mix - 3 eggs or 34 cup egg substitute - 8 ounces of softened real butter - 1 cup milk or 1 cup soymilk, etc - 16 ounces vanilla frosting - 1 teaspoon pure vanilla extract - 8 ounces softened cream cheese - 12 ounces Cool Whip - 13 cup chocolate syrup Directions: - Mix cake mix,eggs or egg sub.,butter and milk. - Pour into a 9 x 13 inch pan ,may use 2 8 or 9 inch pans. - Bake in a pre-heated 350 F oven for 30-35 minutes. - Cool cake (s) ,completely. - While cake (s),cool . - Mix frosting ,cream cheese and vanilla,until thick and fluffy. - Stir in Cool-Whip. - Mix until well combined. - Frost cooled cake completely. - Drizzle with chocolate syrup. - ENJOY!

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